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Jasmine Dragon Pearls Long Zhu Green Tea

Soft and smooth texture with lingering jasmine taste

$2.00
Ship from U.S. Warehouse (2-5 days delivery)
Jasmine Dragon Pearls Long Zhu Green Tea

Soft and smooth texture with lingering jasmine taste

Summary
Origin:

Green tea - Fuding City, Fujian Province, China

Jasmine – Hengxian County, Nanning City, Guangxi Province, China

Harvest Date:

April, 2018

Plucking Standard:

One bud with one or two leaves

Tea Scenting:

Five times scenting and one time scenting with flowers of richer fragrance

Aroma: 

Rich jasmine fragrance

Liquor: 

Bright yellowish green

Taste: 

Soft and smooth, with prominent jasmine fragrance in the entrance,

producing secretion of saliva and sweet aftertaste

Tea Bush:

Fuyun No. 6

Tea Garden:

Wengxi Tea Garden

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in airtight, opaque packaging; keep refrigerated

Shelf Life:

36 Months

Angel's Comment:

Producing from Fujian, picked by the standard of one bud with one or two leaves, this tea has rich jasmine aroma and soft tea liquid, without any bitter even with long time brewing.

Jasmine Dragon Pearl green tea is an entirely handcrafted and top-quality green, not only a wonderful drink but an elegant work of art as well.

 

Its production is a long and involved process: the buds and leaves are originally picked in spring, to be dried and then stored and kept cool until the jasmine flowers bloom. These night-blooming flowers are picked early each morning while the petals are still closed. When the flowers do open in early evening, they do so with a popping sound; when this happens the flowers are mixed in with the dried tea and left to sit for around five hours, after which the flowers are removed and the tea is set to carefully dry for a few days.

 

This Jasmine Dragon Pearls Long Zhu Green Tea is made by traditional processing technique, been five times scenting and one time scenting with flowers of richer fragrance, which not only guarantee that each dragon pearl fully absorbs the floral fragrance but also make its fragrance fresh and rich. Its taste is refreshing, sweet and soft, which will never become bitter even brewing with high temperature. Whether it is an unawake morning, or a sleepy afternoon, drinking a cup of this aromatic jasmine green tea will not only refresh but also soothe your mood.

 

Wu Yin Yi Ti

As well as being scented five times with jasmine flowers, this type of dragon pearls tea has undergone a special process called Yi Ti, or Ti Hua (提花, “final scenting”) with the goal of enhancing the intensity of the refreshing jasmine fragrance. Only first-grade flowers are selected for this, featuring large petals, pure white color, and strong fragrance. In order to retain this fragrance, the tea leaves and jasmine flowers are mixed together for one more scenting, and then do not undergo any further drying. Generally, the entire process of Ti Hua takes 6-8 hours, and for every 100kg of leaves, about 6-8kg of flower petals is needed.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
194℉ / 90℃ 194℉ /90℃

2 Teaspoons / 5g Tea

5g Tea
Brewing time: 5 - 8 mins 5 steeps: rinse, 45s, 60s, 90s, 120s, 150s
      Rinse time is around 5 seconds
Tea Garden

Wengxi tea garden is located in Fuding, and the weather here is warm and humid with abundant rainfall year-round; the tea plantation itself is surrounded by fog almost constantly, creating the perfect conditions for tea bushes with a rich array of micro-minerals and organic nutrients accumulating in the leaves.

Wen Xi Garden

Wen Xi Garden

 
Tea Farmer

Mr. Chen produces this Jasmine Snow Bud Green Tea. He has been learning how to craft tea since he was 15 years old, and specifically with jasmine tea for over 40 years. It has become very familiar to him, and he does it in his own special style, widely sought after by tea lovers.

Mr. Chen has told us “Jasmine tea is one of the most complicated varieties in all of tea-making. With more scenting steps, the process becomes more and more complex, and so too increases the risk of ruining the tea. But on the contrary, it also results in a higher grade of jasmine tea if the scenting is successful. The buds picked in spring will be immediately processed and then stored in the freezer until the jasmine starts to bloom in the summer; because the blooming and time of strongest aroma of the jasmine occurs during the night, it is important that the scenting is done overnight. This often makes the tea workers exhausted… the entire process of making tea is hard, but if you love it, the hardship is worth it.”

 
Origin

Fujian - Green Tea

The material of Green Tea is produced in Fuding, a famous tea production region located in the northeastern area of the Fujian Province. Fuding maintains a subtropical monsoon climate, characteristic of coastal areas: it has an average annual sunshine total of about 1840 hours, an average annual temperature of 18.5°C, and an average annual precipitation of 1661.6mm.

Map of Simao

 

Guangxi - Jasmine Flower

Produced in Guangxi, China, the jasmine used to scent this tea has earned primacy nationwide. The most outstanding area of production is Hengxian in Guangxi, known as “the city of Chinese jasmine” for its ability to produce both high-yield and high-quality flowers.

Map of Hengxian, Guangxi

Tea Bush

Fuyun No.6 was selected from the Tea Research Institute, Fujian Academy of Agricultural Sciences. In 1987, it was certified as the province-level quality tea varieties with the number of GS13033-1987. This tea cultivar belongs to large-leaf variety, a kind of small arbor tree that propagated asexually. Typically, its tea buds and leaves are yellowish green in color with lots of white hairs. It contains 25.95% tea polyphenols, 3.43% caffeine and 2.58% amino acid, which is very suitable for making black and green tea.

Fu Yun 100

 

History

Scented green teas have a history stretching back over a thousand years, to the first innovation of adding spices and flowers to tea during the Song Dynasty around 960 AD.

 

During the Ming Dynasty in the 1500s, the modern method of producing jasmine-scented tea, where the flowers are added to the tea during process prior to drying, was introduced - but at this time jasmine tea was rare, due to the complexities of the processing.

In the mid-1800s during the Qing Dynasty, production methods were perfected and the number of tea farms rapidly increased, which led to greater volumes and lowered prices. This in turn led to a surge in popularity, which the tea has maintained to this day.

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